Black Angus braised Short Ribs

Ingredients:

5 lbs Homewood Farm, LLC short ribs

4 cups low sodium beef stock

3 medium yellow onions, chopped

2 stalks celery

3 carrots, peeled and chopped

1 tablespoon tomato paste

1 bottle Cabernet Sauvignon (dry red wine)

1/4 cup all-purpose flour

2 sprig rosemary

2 bay leaves

8 sprigs thyme

10 sprigs parsley

2 cloves garlic, whole

3 tablespoons olive oil

Kosher salt and pepper

Preheat oven to 350 degrees.

Salt and pepper short ribs, set aside.

Heat olive oil in a dutch oven over medium high heat.

Working in two batches, brown all sides.  About 8 minutes per side.  Remove and set transfer to a plate.

Do same for second batch.

Pour off all but 4 tablespoons drippings from the pot.

Add onion, celery and carrots and cook over medium high heat until onions are carmelized.  Stir often.

Add tomato paste.  Cook until completely mixed.

Pour in red wine and add short ribs.  Bring to boil.

Reduce heat to a simmer until wine is reduced by half.

Add herbs, garlic and stock.  Bring to boil.

Cover with the lid and transfer to the preheated oven.

Cook for 2 hours in oven until short ribs are tender.  Transfer short ribs to a platter.  Strain sauce from pot into a measuring cup.  Spoon fat from surface of sauce then discard .  Season sauce to taste with salt & pepper.​

Serve over mashed potatoes!

Homewood Pot Roast

Ingredients:

1 Homewood Farm, LLC chuck roast - 3 lb

2 cups low sodium beef broth

2 medium onion cut into wedges

4 large carrots, peeld and cut into 1 inch pieces

2 lbs red skin potatoes, washed and cut into halves

1 cup Cabernet Sauvignon (dry red wine)

4 sprigs thyme

1 bay leaf

1 teaspoon olive oil

salt and pepper

Preheat oven to 350 degrees.

Salt and pepper chuck roast, set aside.

Heat olive oil in a dutch oven over medium high heat.

Add roast to pan and brown all sides.  About 8 minute. 

Remove and set transfer to a plate.

Add onion to pan and saute until tender.

Return chuck roast to pan and add red wine, thyme, beef broth and the bay leaf.  Bring to simmer.

Cover dutch oven and bake for 1 hour.

Add potatoes and carrots to the dutch oven and bake an additional 1 and 1/2 hours or until meat is fork tender.

Remove thyme sprigs and bay leaf and serve.